Molecular Foam Zucchini Ravioli

A plated starter dish that combines healthy ingredients with an elegant molecular gastronomy touch

Main Dish Molecular gastronomy Healthy
Medium 40 min 200 cal
Steps

1. Preheat the oven and roast the zucchini for 15–20 minutes. 2. In a bowl, mix the butter, ricotta cheese, sugar and lemon juice. 3. Add the roasted zucchini to the bowl and blend everything with a food processor until the mixture is homogeneous. 4. In small saucepan, pour the vegetable stock and agar and just bring to a light boil. 5. Reduce the heat, stir the mixture and simmer for 5 minutes. 6. Turn off the heat and, while stirring, add a pinch of salt. 7. Pour the hot liquid in a bowl and set aside to cool completely. 8. Divide the mixture into 4 portions and shape each into a ravioli. 9. Boil 1.5 cups of water, reduce the heat and, using a spoon, carefully submerge each ravioli one at the time in the hot water. 10. Serve and add the molecular foam on top.

Ingredients

-1/2 cup of roasted zucchini -2 teaspoons of butter -2 tablespoons of ricotta cheese -1 tablespoons of lemon juice -2 teaspoons of sugar -1/4 cup of vegetable stock -1 teaspoons of agar -Seasonings to taste -Salt to taste -1.5 cup of hot water

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